Egg Masala

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Egg Masala



Boil 6 eggs. Shell and make slits.
Finely chop two onions and two tomatoes.
Heat two tablespoon of oil. Add curry leave and a tablespoon of crushed garlic. Add the finely chopped onions and a teaspoon of ginger garlic paste. Fry until onions are browned. Add half tsp turmeric powder, a tablespoon chilli powder, half teaspoon each of coriander cumin powder and a tsp of Everest kitchen king masala (or half tsp of garam masala). Add a couple tablespoon of water and fry the masala for a minute. Add finely chopped tomatoes, salt a tablespoon of vinegar and cover and cook till the tomatoes are mashed. Now add chopped onion greens and coriander leaves. Add the eggs and 3-4 slit green chillies. Cover and cook another 5 minutes on low flame.

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